Spicy Peanut Soup
Sep. 28th, 2009 05:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
em_brett in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI am more than a little obsessed with soup, and I love it when fall rolls around because it's cool enough to eat tons and tons of warm soup. This is one of my favorites -- I'm not sure exactly where it originally came (possibly the Washington Post?) from but my mom makes it all the time and it's awesome.
Ingredients:
1T peanut or vegetable oil
2c coarsely chopped yellow onion (about 1)
1/2t (or more) cayenne pepper
1t grated ginger
1c coarsely chopped carrots (About 4)
2c peeled, coarsely chopped sweet potato (about 1)
4c vegetable stock
2c tomato vegetable juice (the hot and spicy V8 works best)
1c smooth peanut butter
1c thinly sliced scallions (white and green parts)
Directions:
In a large pot, heat oil on medium heat.
Add onion and saute until soft and transparent, about 5-7 minutes.
Reduce heat to low and add cayenne and ginger.
Add the carrots and saute until they start to soften (a few minutes).
Add the sweet potato and stock. Bring soup to boil, then reduce heat to medium-low and simmer, covered, for 15-20 minutes, until vegetables are tender.
Remove from heat, cool for at least 15 min.
Puree vegetables with cooking liquid and V8.
Place over low heat, stir in PB until smooth and heat until warmed.
Add sugar if necessary (if your soup is too spicy for your tastes); serve with scallions.
Enjoy!
Ingredients:
1T peanut or vegetable oil
2c coarsely chopped yellow onion (about 1)
1/2t (or more) cayenne pepper
1t grated ginger
1c coarsely chopped carrots (About 4)
2c peeled, coarsely chopped sweet potato (about 1)
4c vegetable stock
2c tomato vegetable juice (the hot and spicy V8 works best)
1c smooth peanut butter
1c thinly sliced scallions (white and green parts)
Directions:
In a large pot, heat oil on medium heat.
Add onion and saute until soft and transparent, about 5-7 minutes.
Reduce heat to low and add cayenne and ginger.
Add the carrots and saute until they start to soften (a few minutes).
Add the sweet potato and stock. Bring soup to boil, then reduce heat to medium-low and simmer, covered, for 15-20 minutes, until vegetables are tender.
Remove from heat, cool for at least 15 min.
Puree vegetables with cooking liquid and V8.
Place over low heat, stir in PB until smooth and heat until warmed.
Add sugar if necessary (if your soup is too spicy for your tastes); serve with scallions.
Enjoy!